Contamination, Food Allergens, and Foodborne Illness
3-1
Apply Your Knowledge: Test Your Food Safety Knowledge 1. True or False: A person with ciguatera fish poisoning often sweats and experiences a burning sensation in the mouth. 2. True or False: Cooking can destroy the toxins in toxic wild mushrooms. 3. True or False: Copper utensils and equipment can cause an illness when used to prepare acidic food. 4. True or False: When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible. 5. True or False: A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat.
3-2
Foodborne Contaminants Biological
Fish toxins
Shellfish toxins
Plant and mushroom toxins
Chemical
Toxic metal poisoning
Chemicals and pesticides
Physical
Metal shavings from cans, staples
Fingernails, hair, bandages 3-3
Biological Toxins These Toxins
May be produced by pathogens found on food
May occur naturally in plants or animals
May occur as a result of an animal’s diet
3-4
Major Foodborne Illnesses from Fish Toxins Fish Toxin Illnesses
Scombroid poisoning
Ciguatera fish poisoning
3-5
Major Foodborne Illnesses from Fish Toxins Illness: Toxin:
Associated Food
Tuna
Bonito
Mackerel
Mahi mahi
Scombroid poisoning Histamine
Common Symptoms
Reddening of face and neck
Sweating
Headache
Burning or tingling in mouth or throat
Prevention
Purchase fish from approved, reputable suppliers
Prevent timetemperature abuse during storage and preparation 3-6
Major Foodborne Illnesses from Fish Toxins Illness: Toxin:
Associated Food
Predatory reef fish:
Barracuda Grouper
Jacks
Snapper
Ciguatera fish poisoning Ciguatoxin
Common Symptoms
Prevention
Reversal of hot and cold sensations
Nausea
Vomiting
Tingling in fingers, lips, or toes
Joint and muscle pain
Purchase reef fish from approved, reputable suppliers
3-7
Major Foodborne Illnesses from Shellfish Toxins Shellfish Toxin Illnesses
Paralytic Shellfish Poisoning (PSP)
Neurotoxic Shellfish Poisoning (NSP)
Amnesic Shellfish Poisoning (ASP)
3-8
Major Foodborne Illnesses from Shellfish Toxins Illness: Toxin:
Paralytic Shellfish Poisoning (PSP) Saxitoxin
Associated Food Common Symptoms
Clams
Numbness
Mussels
Oysters
Scallops
Tingling of mouth, face, arms and legs Dizziness Nausea Vomiting Diarrhea
Prevention
Purchase shellfish from approved, reputable suppliers
3-9
Major Foodborne Illnesses from Shellfish Toxins Illness: Toxin:
Neurotoxic Shellfish Poisoning (NSP) Brevetoxin
Associated Food Common Symptoms
Clams
Mussels
Oysters
Tingling and numbness of the lips, tongue, and throat Dizziness Reversal of hot and cold sensations Vomiting Diarrhea
Prevention
Purchase shellfish from approved, reputable suppliers
3-10
Major Foodborne Illnesses from Shellfish Toxins Illness: Toxin:
Amnesic Shellfish Poisoning (ASP) Domoic acid
Associated Food Common Symptoms
Clams
Mussels
Oysters
Scallops
Initially: Vomiting Diarrhea Abdominal pain Later: (Possibly) Confusion Memory loss Disorientation Seizure Coma
Prevention
Purchase shellfish from approved, reputable suppliers
3-11
Apply Your Knowledge: Who Am I? 1. Identify the toxin: I accumulate in predatory reef fish I can produce tingling fingers I have been associated with grouper I produce an illness with symptoms that may last years 2. Identify the toxin: I can cause paralysis and death I am found in certain toxic marine algae I am commonly associated with scallops and other shellfish I am found in colder waters such as those of the New England Coast
3-12
Mushroom Toxins These Toxins
Are present in certain varieties of wild mushrooms
Can cause severe illness
Are not destroyed by cooking or freezing
3-13
Chemical Toxins Toxic Metals Toxic metal poisoning can occur when:
Utensils or equipment containing toxic metals are used to prepare food (especially acidic food)
Carbonated beverage dispensers are installed improperly
To prevent this:
Use food-grade utensils and equipment to prepare and store food
Have a professional install beverage dispensers 3-14
Chemical Toxins Chemicals
Store away from food, utensils, and equipment
Follow manufacturers’ directions for using them
Label them properly if they are transferred to new containers
3-15
Physical Contaminants Foreign objects accidentally introduced into food:
Metal shavings from cans
Staples from cartons
Glass from broken light bulbs
Blades from plastic or rubber scrapers
Fingernails, hair, and bandages
Dirt
Bones
3-16
Food Allergens Common Food Allergens
Milk and dairy products
Eggs and egg products
Fish
Shellfish
Wheat
Soy and soy products
Peanuts
Tree nuts
3-17
Food Allergens Symptoms of an allergic reaction include:
Itching in and around the mouth, face, or scalp
Tightening in the throat
Wheezing or shortness of breath
Hives
Swelling of the face, eyes, hands, or feet
Gastrointestinal symptoms
Loss of consciousness and death
3-18
Food Allergens To protect guests with food allergies:
Be able to fully describe menu items
If you are unsure if an item is allergen free, urge the guest to order something else
Ensure that cookware and utensils used to prepare the guests’ food are allergen free
3-19
Apply Your Knowledge: Spot the Allergen Which of these are common allergens?
Eggs
Peanuts
Beef
Bean sprouts
Shellfish
Milk
3-20
